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carla, of BA test kitchen fame, has a cookbook and has been doing youtube videos of things from it. the book is in the mail for me to enjoy and here his her riff on a tofu stir fry with green beans https://www.youtube.com/watch?v=O5S2Zz0sDH4
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Jan 6, 2022 04:38
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PokeJoe posted:based on your recipe, i just make more dough. my dough balls are 300 - 350 grams each. if I want to max out the 15" stone it takes about 450 grams. I let it rise on the counter a few hours and just stretch it in one go. "Punching down" isn't necessary for pizza imo. if I cold ferment i take them out of the fridge 30 - 60 mins beforehand so they can warm to room temp first. Yeah you were absolutely on the money, the doughballs I was trying to work with were too small. I made 400g one and was able to make a much bigger pizza.
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Jan 15, 2022 19:27
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Nice, glad you had a successful za
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Jan 15, 2022 19:31
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in a normal oven you can also put some parchment paper under the dough to keep it stretched out for a thinner crust doesnt apply in a wood fire oven where the paper will turn to char instantly
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Jan 15, 2022 19:45
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EIDE Van Hagar posted:parchment paper even not specifically in the pizza domain, folks, if you care about cooking at all, i beg you, start using parchment paper. i use it CONSTANTLY, it's the loving best stuff
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Jan 15, 2022 19:54
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EIDE Van Hagar posted:in a normal oven you can also put some parchment paper under the dough to keep it stretched out for a thinner crust yum
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Jan 16, 2022 01:15
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i use parchment instead of a peel and yoink it out after 2 or 3 mins
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Jan 16, 2022 01:44
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PokeJoe posted:i use parchment instead of a peel and yoink it out after 2 or 3 mins what do you do for the next 7 minutes needed to cook a pizza tho? 
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Jan 16, 2022 03:25
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Jan 16, 2022 08:06
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Jonny 290 posted:even not specifically in the pizza domain, folks, if you care about cooking at all, i beg you, start using parchment paper. i use it CONSTANTLY, it's the loving best stuff
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Jan 16, 2022 16:42
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package came in from Chinatown
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Jan 24, 2022 22:04
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Jonny 290 posted:package came in from Chinatown
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Jan 24, 2022 22:18
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Jonny 290 posted:what do you do for the next 7 minutes needed to cook a pizza tho? Put it closer to the broiler. The next 7 minutes are for burning your mouth.
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Jan 24, 2022 22:25
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every time i see one of those ooni ovens i want to buy one, and also live in a time where i could have friend over to enjoy pizza with.
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Jan 24, 2022 23:04
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Jonny 290 posted:even not specifically in the pizza domain, folks, if you care about cooking at all, i beg you, start using parchment paper. i use it CONSTANTLY, it's the loving best stuff i personally like the silicon sheets you can get to replace parchment paper, pretty non-stick and reusable and easy to clean in the dishwasher (not for pizzas cos i use a 500C pizza oven and then parchment aint necessary and silicon will melt, but great for normal oven cooking)
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Jan 24, 2022 23:19
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ultravoices posted:every time i see one of those ooni ovens i want to buy one, and also live in a time where i could have friend over to enjoy pizza with. i got one mid-2020 and it loving owns. upside is you can make amazing pizza at home and its really easy. downside is you're now a pizza snob because when you go to the best neapolitan pizza joint in your town you'll be a bit disappointed, "eh i could do same/better". (this isn't much of a downside) (if you get one gas is more convenient than wood; bigger is also better, i have the koda 16", handy to have the extra space)
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Jan 24, 2022 23:21
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Mr SuperAwesome posted:i personally like the silicon sheets you can get to replace parchment paper silicone Mr SuperAwesome posted:i use a 500C pizza oven and then parchment aint necessary and silicon will melt not until 1400C
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Jan 24, 2022 23:24
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Sagebrush posted:silicone silicone mats should not be used over 450f
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Jan 24, 2022 23:28
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PokeJoe posted:i use parchment instead of a peel and yoink it out after 2 or 3 mins yah, ya gotta yoink it or it kinda steams the crust and fucks up your pizza
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Jan 24, 2022 23:37
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is glad nonstick aluminum foil safe to cook on. how
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Jan 24, 2022 23:58
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ultravoices posted:silicone mats should not be used over 450f this is correct. we use silpats and, now that these mats are common, the no-name knockoffs. using them at 500 is gonna be a bad time. ms jones did that once. exactly once.
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Jan 25, 2022 00:12
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ultravoices posted:every time i see one of those ooni ovens i want to buy one, and also live in a time where i could have friend over to enjoy pizza with. Hey I have used one of those. Some friends host an weekly event creatively named “Pizza Sunday”. Name is pretty self explanatory but on Sunday they provide dough and basics and you bring toppings and cook your own pizza. In the before times it was usually 5-6 people making pizzas but sometimes like 10 people trying to make pizzas. the parchment paper pizza i posted earlier was in a normal oven at 500°F on a pizza stone for 7 minutes. parchment makes it slide off the peel and helps keep the dough flat and stretched thin. a first time pizza sunday person can make an oven pizza pretty easily. the ooni oven is a little more difficult, usually a firat timer will put the pizza together and watch someone put it in the oven. parchment paper will immediately burn in there so you have to put flour or semolina on the bottom of the dough to keep it from getting stuck on the peel, and bigger pizzas really tend to accidentally get run into the sides which is a disaster. you also have to rotate the pizza halfway thru using the peel because the flames in the gas ooni oven are only on two sides.  it makes good pizzas but it’s a lot easier to make a personal sized pizza than a big one in it and you gotta be good with the peel. don’t try to hot dog it and slide a pizza off of parchment onto the bare stone in the ooni either:  the plus side is that it’s like 750° in there so if you DO accidentally smash some cheese onto the side or whatever it all burns off in 10 minutes. the gas configuration is waaay easier to use than the pellet attachments. EIDE Van Hagar fucked around with this message at 00:21 on Jan 25, 2022 |
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Jan 25, 2022 00:15
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Flaxseed oil bake done, just did the sacrificial batch of aromatics to season and bless it this thing gets HOT even on the electric. i'm feelin it  already slicker than stairs in an ice storm
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Jan 25, 2022 00:47
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Those bamboo steamer baskets own.
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Jan 25, 2022 01:00
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ultravoices posted:silicone mats should not be used over 450f a silicon pizza slab should be fine to at least 1300C though.
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Jan 25, 2022 01:09
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i want to get one of those pizza steels rather than a stone. big rear end piece of steel for the oven. make slightly better pizza.
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Jan 25, 2022 01:12
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post hole digger posted:i want to get one of those pizza steels rather than a stone. big rear end piece of steel for the oven. make slightly better pizza. imagine becoming the kensei of the pizza steel
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Jan 25, 2022 01:14
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while you were drinking i was studying the steel while you were having delivery chinese i was mastering the peel while you wasted your days at the fry station battering chicken i was kneading the dough and now that your cheese is on fire and the crust is unevenly cooked you have the audacity to come to me for help?
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Jan 25, 2022 01:21
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AnimeIsTrash posted:imagine becoming the kensei of the pizza steel i do, and in my minds eye i have lot of cool tattoos, like one of all the different butcher cuts on a pig, and a duck canvas apron, and i live in the mission.
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Jan 25, 2022 01:29
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yeah pizza steels seem pretty fuckin good and they dont randomly crack and asplode on you
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Jan 25, 2022 01:35
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post hole digger posted:i do, and in my minds eye i have lot of cool tattoos, like one of all the different butcher cuts on a pig, and a duck canvas apron, and i live in the mission. i feel like peeps who cook at restaurants in the mission do not live in the mission
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Jan 25, 2022 01:36
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that is way better than peeps
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Jan 25, 2022 01:39
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oh lmao i TOTALLY forgot i put a wordfilter on you
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Jan 25, 2022 01:39
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post hole digger posted:i want to get one of those pizza steels rather than a stone. big rear end piece of steel for the oven. make slightly better pizza. I have a Victoria cast iron tawa for pizzas and it rules. 15" flat circle of cast iron with a handle
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Jan 25, 2022 05:56
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id expect the seasoning to start burning off on a cast iron stone/steel. that wouldn't be great id expect stainless not to have enough mass to not drop temperature but that might not matter as much as i'm thinking. also maybe they're just thicker than im thinking - im basically imagining a cookie sheet
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Jan 25, 2022 06:15
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I've made hundreds of pizzas on mine and the seasoning holds up just fine. i treat it like poo poo, it's in my oven all the time and gets heated and cooled constantly and sometimes I remember to oil it. it's like 1/4" thick maybe? It's not a cookie sheet it's a heavy fucker
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Jan 25, 2022 06:22
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PokeJoe posted:I've made hundreds of pizzas on mine and the seasoning holds up just fine. i treat it like poo poo, this motherfucker gets it. flashbacks to a guitar world interview where some alt rocker was all "if you traet your guitar like poo poo it will respect you" lol
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Jan 25, 2022 06:28
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yeah cast iron is thick. my comment re: mass was specifically about stainless
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Jan 25, 2022 06:31
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EIDE Van Hagar posted:the ooni oven is a little more difficult, usually a firat timer will put the pizza together and watch someone put it in the oven. parchment paper will immediately burn in there so you have to put flour or semolina on the bottom of the dough to keep it from getting stuck on the peel, and bigger pizzas really tend to accidentally get run into the sides which is a disaster. you also have to rotate the pizza halfway thru using the peel because the flames in the gas ooni oven are only on two sides. when cooking in the ooni i like to use flour when shaping a pizza round, then sprinkle semolina on the peel, add the shaped dough, and top the pizza on the peel. after trial and error this is my most reliable combo quicker you top the pizza also makes it easier, and the lighter your dough (00 flour for neapolitan style vs bread flour for american style), the less you wanna top it to avoid sticking Achmed Jones posted:id expect the seasoning to start burning off on a cast iron stone/steel. that wouldn't be great
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Jan 25, 2022 14:55
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post hole digger posted:i do, and in my minds eye i have lot of cool tattoos, like one of all the different butcher cuts on a pig, and a duck canvas apron, and i live in the mission. your back tattoo should just be the pizza box logo from futurama
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Jan 25, 2022 14:59
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